Sure, we all know about steak, hamburgers… hotdogs… but for me, the one thing that SCREAMS real American barbecue, is Brisket.
Brisket is not naturally a very flavorful, savory cut of meat. Additionally, it is very fatty. So it takes careful seasoning and long, long cook-time to get filled with flavor and to become soft and tender.
Brisket meat can be eaten stand-alone, but its GREAT for sandwiches, pizzas, soups, breakfast foods, salad topping, or any other way you could think of using it (except in maybe fruit salad or ice-cream).
Usually I like to make a spicy mexican flavored Brisket, so I add:
Garlic, Chili Powder, Paprika (a special kind of chili powder), Cumin, Salt, & Brown Sugar… If I’m feeling like a chef I add onions, whiskey or bacon to give it an even heavier flavor. Plus whiskey helps break down the fats, making the meat even more melt-in-your-mouth…
After getting rubbed with spice I let it sit for at least 4-8 hrs so the flavors can really run into the fat of the meat.
Ideally, you let the meat get cooked and crispy on the outside with a high heat for 20 minutes or so, then you put the meat in a pot and let it cook low and slow for 2-6 hours. The longer you cook it, the softer the meat gets. One key point is that if you cook it too long it may get WAY TOO SOFT, or if you don’t have it covered it will dry-out. You don’t want either of those things to happen.
If you do it right, the final result is a flavor you can’t get any other way than from the barbecue grill. A deep, sultry, powerful flavor that leaves you feeling satisfied to the bone….